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The Macallan  A Night On Earth - The Journey (700 ml)

The Macallan

The Macallan A Night On Earth - The Journey (700 ml)

฿7,699

SKU:LWH1073CNCheck availability

The Macallan's A Night On Earth – The Journey is a no-age-statement release built on the same upstream-integrated cask philosophy that has governed Easter Elchies Estate since Alexander Reid founded the distillery in 1824 — a programme so vertically controlled that Macallan sources, air-dries, coopers, and sherry-seasons its own oak from Galician and Asturian forests before a single drop of spirit enters the wood. The Easter Elchies Estate sits on the north-west slopes of the River Spey valley near Craigellachie, Moray, where alluvial soils and on-site spring water feed a 17-tonne lauter mash tun and 21 stainless-steel washbacks running approximately 55–60-hour fermentations to ~9.5% ABV wash. What distinguishes the distillate is the 24 spirit stills at just 3,900 litres each — craft-distillery scale deliberately replicated from death-cast moulds of the original stills by coppersmith Forsyths — their squat geometry limiting copper-vapour contact to yield a heavier, oilier new make built for deep sherry-cask absorption. Maturation draws on sherry-seasoned European and American oak casks (Oloroso-seasoned, staves air-dried ~one year before coopering), with natural colour only — zero E150a caramel addition. The special feature here is the NAS format itself: rather than age-stating, this expression is assembled to capture a specific flavour destination — dried stone fruit, ginger root, dark chocolate, and warm baking spice — freed from the constraint of a single maturation tier. Bottled at standard ABV; no vintage character notes apply to this non-vintage vatted release.

Details

Country
Scotland
Region
Speyside
Vintage
NV
Bottle size
700 ml

Pairs well with

  • Slow-roasted Ibérico pork shoulder with Pedro Ximénez reduction
  • Dark chocolate fondant with salted caramel core
  • Aged Comté with honeycomb and walnut bread
  • Sticky toffee pudding with Medjool date sauce
  • Foie gras torchon with fig-and-ginger compote
  • Smoked duck breast with tamarind glaze

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